Intensely flavoursome, these stuffed mushrooms make a great light meal for a dinner party. Perfect with a side of cauliflower rice and steamed greens.
At a glance
Approx 1 hour
Serves 4 people
4 flat mushrooms
4 rashers Ziggys bacon
1 brown onion, finely chopped
1 cup fresh wholegrain breadcrumbs
1/3 cup fresh flat-leaf parsley leaves, chopped
1tsp finely grated lemon rind
1/2 cup grated halloumi
Preheat oven to 180°C. Line a large baking tray with baking paper.
Trim the stalks from the mushrooms, finally chop them and put aside. Place mushroom caps, gill-side up, in baking dish.
Remove the rind from the bacon and cut each rasher into thin slices.
Heat a large, non-stick frying pan over medium heat. Add bacon and onion. Cook for 3 minutes or until onion softens. Add chopped mushroom stalks. Cook for 3 to 5 minutes or until onions are golden. Add
breadcrumbs and cook for 2 minutes. Remove pan from heat.
Stir in parsley, lemon rind and halloumi. Season with pepper.
Spoon the mixture onto mushrooms. Bake for 35 to 40 minutes or until golden. Serve immediately.